CN104754958A - Fat-processed starch and process for producing same - Google Patents

Fat-processed starch and process for producing same Download PDF

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Publication number
CN104754958A
CN104754958A CN201380051302.5A CN201380051302A CN104754958A CN 104754958 A CN104754958 A CN 104754958A CN 201380051302 A CN201380051302 A CN 201380051302A CN 104754958 A CN104754958 A CN 104754958A
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China
Prior art keywords
starch
grease
moisture
fats
fried
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Granted
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CN201380051302.5A
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Chinese (zh)
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CN104754958B (en
Inventor
安东龙一
高口均
奧田茜
高田正保
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Japan Maize Products Co Ltd
Nihon Shokuhin Kako Co Ltd
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Nihon Shokuhin Kako Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., "workability during the preparation of a coating material for fries", "function required of coating materials for fries (adhesion to ingredients)", and "moderate slurry viscosity". This fat-processed starch is produced by a process comprising: a step in which a fat with which an emulsifying agent has been mixed is added to and mixed with a starch having a water content regulated to 25-45 mass%, in an amount of 0.02-0.4 mass% in terms of the weight of the fat excluding the emulsifying agent relative to the weight of the dry starch; a step in which the mixture is controlled so that the water content is 0.2-0.5 times that of the starch to which the fat has not been added; and a step in which the starch having a regulated water content is aged.

Description

Fats and oils processing starch and preparation method thereof
Technical field
The present invention relates to fats and oils processing starch and preparation method thereof.In addition, the present invention relates to Fried Fishes wafer material containing such fats and oils processing starch and the fried food containing this wafer material and raw material.
Background technology
By adding grease and implement burin-in process after mixing and the fats and oils processing starch that obtains can obtain preferred mouthfeel adhesiveness because grease attachment is incorporated on amylum body when being used as Fried Fishes wafer material in starch based, be therefore widely used as Fried Fishes wafer material (patent document 1 ~ 7) with the form of batter or face powder.But if just to compound lard in starch, then the dispersion of grease is insufficient, and grease cannot be made to be attached to equably on starch, therefore have cannot to fats and oils processing starch give the problem of enough functions or mobility because of solidifying of powder significantly reduced problem.In addition, when fats and oils processing starch is used as Fried Fishes wafer material, have easily to produce dough when preparing batter or disperse uneven, for easily producing attachment uneven problem during face powder.
As the countermeasure for the problems referred to above, adopt blending emulsifying agent in the grease added when preparing fats and oils processing starch and the method for emulsification (patent document 8 ~ 10).But, although solve the problem relevant with powder properties by blending emulsifying agent, but slurry viscosity excessively reduces sometimes when preparing the batter containing fats and oils processing starch, therefore the adhesion function of fats and oils processing starch reduces, and produces the new problem that the function as Fried Fishes wafer material reduces.
For such new problem, the degree proposed by improving heat ageing process improves the method (patent document 11) of slurry viscosity.But along with the degree of heat ageing process strengthens, the heat damage that starch is subject to also is risen, the problem that the adhesion function that result produces fats and oils processing starch reduces.
Prior art document
Patent document
Patent document 1: Japanese Unexamined Patent Publication 11-243891 publication
Patent document 2: Japanese Unexamined Patent Publication 2000-106832 publication
Patent document 3: Japanese Unexamined Patent Publication 2002-218920 publication
Patent document 4: Japanese Unexamined Patent Publication 2002-291431 publication
Patent document 5: Japanese Unexamined Patent Publication 2003-235475 publication
Patent document 6: Japanese Unexamined Patent Publication 2004-113236 publication
Patent document 7: Japanese Unexamined Patent Publication 2012-29602 publication
Patent document 8: Japanese Unexamined Patent Publication 2005-185122 publication
Patent document 9: Japanese Unexamined Patent Publication 2005-204502 publication
Patent document 10: Japanese Unexamined Patent Publication 2012-165724 publication
Patent document 11: Japanese Unexamined Patent Publication 2005-73506 publication.
Summary of the invention
Invent problem to be solved
As mentioned above, for the fats and oils processing starch in middle uses such as fried foods (fry), carry out various technological development at present, but still wished that exploitation improves the dispersiveness of grease in starch to have the fats and oils processing starch of " operability during preparation Fried Fishes wafer material ", " function (with the adhesiveness of raw material) as Fried Fishes wafer material ", " slurry viscosity of appropriateness " these 3 kinds of character completely concurrently.
Therefore, the object of the invention is to: the not only favorable dispersibility of grease in starch is provided, and operability during preparation Fried Fishes wafer material is also good, and slurry viscosity is high, has the preparation method of the fats and oils processing starch of high function in addition as Fried Fishes wafer material.In addition, object is also: the Fried Fishes wafer material providing adhesiveness high, the fried food containing described wafer material.
Solve the means of problem
The present inventor etc. further investigate repeatedly in order to solve above-mentioned problem, found that, moisture is being adjusted in the starch of certain limit, add by emulsifying agent carried out emulsification grease and mixing after, the moisture of starch is significantly reduced, then carry out burin-in process further, functional high fats and oils processing starch can be prepared thus, thus complete the present invention.
That is, although the present invention is not limited thereto, comprise with under type.
(1) preparation method of fats and oils processing starch, wherein, described method comprises: moisture be adjusted in the starch of 25 ~ 45 quality %, with the weighing scale of the grease not containing emulsifying agent, relative to the dry thing weight of this starch, add the grease being mixed with emulsifying agent of 0.02 ~ 0.4 quality % and the operation of mixing; Adjustment makes the moisture of this mixture become the operation of 0.2 ~ 0.5 times of the starch before adding grease; With the operation of the starch having carried out moisture adjustment being carried out burin-in process.
(2) method described in (1), wherein, the HLB of emulsifying agent is 2 ~ 10.
(3) (1) or the method described in (2), wherein, the addition of emulsifying agent in grease is 0.5 ~ 5 times relative to oil quality.
(4) fats and oils processing starch, described starch is by method described any one of (1) ~ (3) preparation.
(5) Fried Fishes wafer material, wherein, described wafer material forms containing the fats and oils processing starch described in (4).
(6) fried food, wherein, described food forms containing the fats and oils processing starch described in (4) or the Fried Fishes wafer material described in (5).
The effect of invention
According to the present invention, due to the dispersiveness of grease in starch can be improved, so the operability that can obtain when preparing Fried Fishes wafer material is good, high as adhesiveness during Fried Fishes wafer material, the fats and oils processing starch that slurry viscosity is high in addition.In addition, by using described fats and oils processing starch, the Fried Fishes wafer material high with the adhesiveness of raw material, fried food containing described Fried Fishes wafer material can be obtained.
Detailed description of the invention
Fats and oils processing starch of the present invention is prepared by following methods: moisture be adjusted in the starch of 25 ~ 45 quality %, with the weighing scale of the grease not containing emulsifying agent, relative to the dry thing weight of starch, add 0.02 ~ 0.4 quality % by emulsifying agent carried out emulsification grease and mixing after, adjustment makes moisture become 0.2 ~ 0.5 times that adds the starch before grease, and then carries out burin-in process.
That is, the preparation method of fats and oils processing starch of the present invention needs:
(1) relative to starch moisture being adjusted to 25 ~ 45 quality %, the operation that the grease adding the ormal weight mixed with emulsifying agent also mixes,
(2) adjustment makes the moisture of the starch being mixed with grease become the operation of 0.2 ~ 0.5 times of the moisture of (1),
(3) operation of burin-in process is implemented.
The interpolation of grease in starch
In the present invention, use starch moisture being adjusted to 25 ~ 45 quality %, but the method for adjustment of the moisture of starch is without special restriction.Suitable water can be added to be adjusted to desired moisture in starch in drying, or be adjusted to desired moisture when being dewatered by starch size.When improving moisture, such as, in starch, add water and the moisture of mixing or raising starch of assigning to shower water in starch by direct.In addition, also by placing starch etc. and the moisture of starch is adjusted to 25 ~ 45 quality % under humidity regulation condition.
In the present invention, need the moisture of the starch before making interpolation grease to be 25 ~ 45 quality %, be preferably 30 ~ 40 quality %.If the moisture of starch is lower than 25 quality %, then the dispersiveness of grease reduces, and operability, slurry viscosity, adhesiveness all significantly reduce, thus not preferred.If the moisture of starch is more than 45 quality %, then becomes the dispersiveness reduction easily producing swelling and grease, while operability, slurry viscosity, adhesiveness all significantly reduce, in preparation section process, have the anxiety of obstruction, thus not preferred.
If starch used in the present invention can be used for the starch of food then without special restriction, include, for example out cornstarch (corn starch), tapioca, rice starch, wheaten starch, farina, sweet potato starch, green starch, edible tulip starch, amylum marantae, fern starch, sago starch, green starch, Japanese giant lily (オ オ ウ バ ユ リ) starch etc.Wherein, due to cheap and to obtain easily in a large number, so particularly preferably tapioca, cornstarch, rice starch, farina.In addition, in all starch, except common starch, also all can use the starch by the thremmatology methods such as round-grained rice kind, glutinous kind, high amylose starches kind or genetic engineering method improvement.
In addition, also various producing starch can be used in the present invention.Namely, can use the starch that the following process of raw starch enforcement is obtained: the processing such as the chemical modification process such as oxidation processes, esterification treatment, etherificate process, crosslinking Treatment or pregelatinated process, granulation process, humid heat treatment, ball mill process, micronization processes, heating, warm water process, bleaching, sterilization processing, acid treatment, alkali treatment, ferment treatment process, or in them, processing of more than two kinds processes.If consider the function of fats and oils processing starch of the present invention as Fried Fishes wafer material, be then preferably crosslinked starch, be particularly preferably phosphoric acid crosslinked starch.
In the present invention, add grease relative to the starch having carried out moisture adjustment, but use the grease being mixed with emulsifying agent.Need in grease, to add emulsifying agent and emulsification, the addition of emulsifying agent in grease is without special restriction, but the addition of emulsifying agent elects 0.5 ~ 5 times as relative to the Functionality, quality and appealing design of grease.If the addition of emulsifying agent is more than 0.5 times, then the dispersiveness of grease in starch improves, while slurry viscosity or adhesiveness significantly improve, when being used as Fried Fishes wafer material, easily soluble in water, be thus difficult to produce dough in the preparation of batter, operability can not reduce.In addition, if make the addition of emulsifying agent be less than 5 times, then the function of grease can not emulsified dose of suppression, and thus slurry viscosity or adhesiveness can not significantly reduce.
If grease can be scattered in method in starch then without special restriction by the interpolation mixed method of grease in starch, by be commonly uniformly mixed, air-flow mixing, the conventional method such as spray carry out.
The addition of grease needs to be 0.02 ~ 0.40 quality % relative to the dry thing weight of starch, is preferably 0.04 ~ 0.25 quality %, is more preferably 0.08 ~ 0.20 quality %.If the addition of grease is lower than 0.02 quality %, then fully cannot obtain the function of grease, slurry viscosity or adhesiveness significantly reduce, thus not preferred.If the addition of grease is more than 0.4 quality %, then slurry viscosity excessively raises, and easily produce dough so become when preparing batter, operability significantly reduces, thus not preferred.
If grease edible oil and fat used in the present invention are then without special restriction, include, for example out the processing grease etc. of linseed oil, weak seed oil, perilla herb oil, walnut oil, safflower oil, grape-kernel oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, butter, lard, chicken fat, sheep oil, whale oil, fish oil or their distillate oil, ester exchange wet goods.Preferably can list linseed oil, weak seed oil, perilla herb oil, safflower oil, soybean oil.
As emulsifying agent used in the present invention, if the food emulsifying agent of soluble oils fat is then without special restriction, fatty acid glyceride, polyglyceryl fatty acid ester, glycerine organic acid fatty acid ester, polyglycereol contracting ricinoleate ester, fatty acid esters of sorbitan, methyl glycol fatty acid ester, sucrose fatty ester, lecithin etc. can be listed, in a mode, preferably can use the fatty acid glyceride such as fatty acid glyceride or polyglyceryl fatty acid ester class emulsifying agent.In addition, in the starch be scattered in containing moisture owing to being made grease by emulsifying agent, so HLB is preferably 2 ~ 10.Its reason is: if HLB is 2 ~ 10, then easily make grease be scattered in starch, operability, slurry viscosity, adhesiveness are all excellent.
Be added with the moisture adjustment of the starch of grease
In the present invention, made an addition to after in starch by the grease being mixed with emulsifying agent, adjustment makes the moisture of the starch being mixed with grease become 0.2 ~ 0.5 times of the moisture of adding the starch before grease.That is, in the present invention, need the starch higher relative to moisture, add the grease being mixed with emulsifying agent of ormal weight, then make the amount of moisture of the starch being mixed with grease be reduced to 1/2 ~ 1/5 of initial amount of moisture.By making the amount of moisture of starch significantly reduce like this, while making the dispersiveness of fats and oils processing starch or water-soluble raising, by follow-up aging process, the adhesiveness of starch is significantly improved.But if adjustment makes moisture lower than 0.2 times, then starch is charged, when being used as Fried Fishes wafer material, starch becomes and easily disperses in the air, simultaneously water-soluble variation, easily produce dough so become in the preparation of batter, operability significantly reduces, thus not preferred.If adjustment makes moisture more than 0.5 times, then in aging process, accelerate the hydrolysis (heat damage) of starch, adhesiveness significantly reduces, thus not preferred.In such moisture adjustment operation, preferably adjustment is mixed with the moisture of the starch of grease, makes 0.22 ~ 0.47 times of the moisture becoming the starch before adding grease, and more preferably adjustment makes to become 0.3 ~ 0.4 times.
The method of adjustment of moisture is without special restriction, the drying devices such as flash dryer, spray dryer, revolver drier, pedal-type dryer, tray dryer such as can be used to adjust, but preferably use flash dryer because carrying out in large quantities at short notice processing.
Carry out the aging of the starch of moisture adjustment
In the present invention, the age of starch having carried out moisture as above adjustment is made.Burin-in process is that the starch mixture that have adjusted moisture is preserved certain hour in 30 DEG C ~ 150 DEG C in the present invention.Burin-in process is such as by implementing in 30 DEG C ~ 150 DEG C process starch mixtures with the state putting into reactor, extruder, drier, tank, container, packaging material etc., if but consider the heat damage to fats and oils processing starch, be then preferable over 30 DEG C ~ 70 DEG C and process.Burin-in process also can adopt carries out by common heater the method that heats, but certainly also can adopt and do not carry out heating and with the method that the state putting into the vessel such as tank, container, packaging material is preserved under the environment more than 30 DEG C.With regard to ageing treatment time, burin-in process temperature is higher, can be adjusted to the shorter time, but is suitably for 1 hour ~ 8 weeks, preferably 1 day ~ 6 weeks, more preferably 5 days ~ 4 weeks, particularly preferably 1 week ~ 3 weeks.
Fats and oils processing starch
Fats and oils processing starch in the present invention is by directly as face powder or wrap up in powder and use, or water-soluble and use as batter and be used as Fried Fishes wafer material.In addition, fats and oils processing starch of the present invention also can make an addition to the middle uses such as commercially available mixed powder.Fried Fishes wafer material in the present invention uses after directly can using fats and oils processing starch of the present invention or being blended in the material that uses in common Fried Fishes wafer material as required.The material used in the wafer material of common fried food include, for example out flour, on new powder, thickening polysaccharide, swelling agent, protein, starch analyte and reduzate, pigment, flavoring, spices, vitamin E, salt etc., can be suitable for use as required.
Fried food (fry) in the present invention is the cooking food using above-mentioned Fried Fishes wafer material to prepare, and there is not clothing, so do not belong to the Fried Fishes in the present invention because so-called element is fried.As the Fried Fishes in the present invention, include, for example out dry fried food, sky bran sieve, imperial field deep-fried food (Dragon Tian Yang げ), fried pork chop, fried beefsteak, croquette, cream croquette (ク リ ー system コ ロ ッ ケ), fried prawn, calamari rings, fried pie etc.The raw material of fried food used herein, without special restriction, can use the greengrocery, fish and shellfish, meat, eggs etc. that usually use in fried food.
In addition, fried food of the present invention is can be freezing and carry out fried food when needed after adhesive face clothing, or for can at fried rear freezing and so-called refrigeration oil deep-fried food that is that again heated by micro-wave oven etc.That is, when fried food involved in the present invention is frozen food, can be prefrying thing or non-prefrying thing, as long as edible after the heating when prefrying thing, as long as when non-prefrying thing fried rear edible.In addition, fried food of the present invention can be the so-called non-fried product utilizing cooking method, and described cooking method uses frying pan, micro-wave oven, baking box, micro-wave oven, convection oven etc.
It should be noted that, when claiming fried food in the present invention, not only comprise and carry out friedly waiting the food after cooking, and comprise and carry out friedly waiting the food before cooking, namely contain the food before the cooking of wafer material and raw material.
Embodiment
Below enumerate embodiment so that details of the present invention to be described, but technical scope of the present invention is not defined in following examples.It should be noted that, in this manual, as long as without special records, %, part etc. are quality criteria, and number range is recorded in the mode of the scope comprising its end points.
The preparation of various fats and oils processing starch
The lower sample 1 ~ 20 shown in list 1 of preparation is as fats and oils processing starch.Concrete experimental procedure is as follows.
[table 1]
At phosphate cross tapioca (the Asia Modified Starch Co. of 20kg, Ltd. make) in add running water and be uniformly mixed in mixer, adjustment makes the moisture of starch be 21,26,35,44 and 49 quality % (being referred to as a moisture adjustment) respectively.
In addition, respectively use HLB be 3 fatty acid glyceride or HLB be that the polyglyceryl fatty acid ester of 1,9 and 11 is as emulsifying agent, emulsifying agent and grease (weak seed oil, safflower oil, linseed oil) are uniformly mixed in beaker, make " emulsifying agent quality/oil quality " be 0.3,1,4 and 6, prepare the emulsifying agent of 300g and the mixture of grease respectively.It should be noted that, in sample 12, do not use emulsifying agent.
Then, the mixture (only having grease in sample 12) of mentioned emulsifier and grease is made an addition to respectively and has carried out in phosphate cross tapioca that an above-mentioned moisture adjusts and be uniformly mixed in mixer, make the addition of grease (mass fraction except emulsion breaker) be 0.01,0.03,0.08,0.10,0.16,0.18,0.31 and 0.45 quality % relative to the dry thing weight of starch.It should be noted that, the mixture of emulsifying agent and grease is heating in advance and is using after dissolving.
Then, carry out the adjustment (being referred to as the adjustment of secondary moisture) of the moisture of the starch mixture obtained, starch mixture is dry, make " moisture after the moisture/mono-time moisture adjustment after the adjustment of secondary moisture " be 0.14,0.20,0.24,0.35,0.45,0.50 and 0.55.
It is being packaged in respectively after in the wrapping kraft paper bag of 20kg, is preserving 7 in the warehouse remaining 65 DEG C, obtain fats and oils processing starch.
The mensuration of slurry viscosity
With dry thing weighing scale, the sample dispersion of 108g, in ice cold water and after making total amount be 300g, is used TVB10M type viscosimeter (Toki Sangyo Co., Ltd.), rotor revolution number is set as 60rpm, measures in the value after rotating for 15 seconds.
The evaluation result of slurry viscosity is shown in table 2, and evaluation criterion is as follows:
1: very low (lower than 10mPas)
2: low (more than 10mPas and lower than 100mPas)
3: common (more than 100mPas and lower than 500mPas)
4: high (more than 500mPas and lower than 1000mPas)
5: very high (more than 1000mPas).
Use the evaluation of the fried pork chop of griskin
Use griskin as the raw material of Fried Fishes.The griskin repaired is cut into the thick sheet of 10mm, freezing in advance, only surface portion was thawed by warm braw before facing use.Batter is prepared by the following method: the sample 1 ~ 20 of (with dry thing weighing scale) relative to 100 parts, adds the thickening polysaccharide of 1.2 parts and the ice cold water of 250 parts, and be uniformly mixed.Make batter to be that the mode of 28 quality % is attached on griskin relative to meat, be stained with bread flour and freezing.It should be noted that, in operation up to the present, have rated the operability of sample 1 ~ 20, evaluation criterion is as follows:
1: non-constant, 2: poor, 3: common, 4: good, 5: very good.
After freezen protective, use refined soybean oil, fried 6 minutes in 175 DEG C, prepare fried pork chop.After fried 3 minutes, cut fried pork chop, after 120 minutes, pass through the adhesiveness of visual valuation meat and face clothing.Evaluation criterion is as follows:
1: come off completely, 2: major part comes off, 3: come off about half,
4: major part adheres to, 5: adhere to completely.
In addition, be illustrated in table 2 by the overall merit of sample 1 ~ 20, evaluation criterion is as follows:
1: poor, 2: common, 3: good, 4: very good, 5: fabulous.
[table 2]
Sample ID Slurry viscosity Operability The adhesiveness of meat and face clothing Overall merit
Sample 1 2 3 1 1
Sample 2 3 4 3 3
Sample 3 4 5 4 4
Sample 4 3 4 3 3
Sample 5 1 3 1 1
Sample 6 1 5 1 1
Sample 7 3 5 3 3
Sample 8 4 5 4 4
Sample 9 4 4 5 5
Sample 10 5 3 4 3
Sample 11 5 1 3 2
Sample 12 2 1 2 1
Sample 13 3 2 3 3
Sample 14 3 5 2 3
Sample 15 2 3 2 2
Sample 16 5 4 5 5
Sample 17 4 4 5 5
Sample 18 2 4 2 2
Sample 19 3 1 2 2
Sample 20 3 3 1 1
As shown in Table 2, the fats and oils processing starch of sample 2,3,4,7,8,9,10,13,14,16 and 17 is excellent especially as Fried Fishes wafer material, and wherein sample 3,8,9,16 and 17 is significantly excellent.

Claims (6)

1. the preparation method of fats and oils processing starch, wherein, described method comprises:
Moisture is being adjusted in the starch of 25 ~ 45 quality %, with the weighing scale of the grease not containing emulsifying agent, relative to the dry thing weight of described starch, is adding the grease being mixed with emulsifying agent of 0.02 ~ 0.4 quality % and the operation of mixing,
Adjustment makes the moisture of described mixture become the operation of 0.2 ~ 0.5 times of the starch before adding grease, and
The starch having carried out moisture adjustment is carried out the operation of burin-in process.
2. the process of claim 1 wherein, the HLB of emulsifying agent is 2 ~ 10.
3. the method for claim 1 or 2, wherein, the addition of emulsifying agent in grease is 0.5 ~ 5 times relative to oil quality.
4. fats and oils processing starch, wherein, described starch is by the method preparation any one of claim 1 ~ 3.
5. Fried Fishes wafer material, wherein, described wafer material wants the fats and oils processing starch of 4 to form.
6. fried food, wherein, described food is that the Fried Fishes wafer material of fats and oils processing starch containing claim 4 or claim 5 forms.
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